Seafood Safety

For Consumers

Download Brochure for Consumers of Molluscan Shellfish (PDF)

CT Dept. of Public Health Fish Consumption Advisory information

For seafood processors and dealers

FDA-required seafood HACCP training

The Seafood HACCP Alliance standardized training course options enable seafood processors, dealers and others to meet the training requirement in the FDA “seafood HACCP” regulation (CFR Part 123) so they can operate under a Hazard Analysis and Critical Control Point (HACCP) food safety management program.

The program includes:

  • specific sanitation measures that must be undertaken and monitored regularly
  • analysis of potential seafood hazards based on species handled and products produced
  • development and implementation of HACCP plan(s) that identify hazard control measures, monitoring procedures for limits established for those controls, corrective actions, relevant records and verification procedures

Where does Sea Grant Extension fit in?

Connecticut Sea Grant extension regularly offers HACCP training courses for industry members in partnership with regional extension colleagues. Course options include in-person or a combination of online training followed by virtual training. A ISSC shellfish HACCP course for Connecticut shellfish farmers is periodically offered in conjunction with the CT Dept. Agriculture, Bureau of Aquaculture. Since 1997, Connecticut Sea Grant extension has contributed to the training of more than 3,300 seafood processors, dealers and state/federal regulators.

HACCP training options

Interested parties can first take the Segment One online course through Cornell University (https://seafoodhaccp.cornell.edu/registration/) and then register for a virtual or in-person Segment Two course to completely fulfill the seafood HACCP training requirement, using the calendar posted by the Association of Food & Drug Officials (https://www.afdo.org/training/sha/seafood-haccp/upcoming-sha-courses/). If you are from Connecticut and interested in taking a shellfish-only HACCP course to meet CT Dept. Agriculture, Bureau of Aquaculture requirements for shellfish dealers, please email nancy.balcom@uconn.edu to express your interest.